Jagerschnitzel Recipe

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Ingredients:

Serving

1 cup bread crumbs
1 tbsp all-purpose flour
salt and pepper to taste
2 tbsp vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 oz) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tbsp cornstarch
1/2 cup sour cream

Directions:

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.09 Kcal (1403 kJ)
Calories from fat	132.41 Kcal
		% Daily Value*
Total Fat	14.71g	23%
Cholesterol	76.63mg	26%
Sodium	1347.21mg	56%
Potassium	472.9mg	10%
Total Carbs	29.02g	10%
Sugars	2.86g	11%
Dietary Fiber	2.05g	8%
Protein	21.1g	42%
Vitamin C	20.6mg	34%
Iron	2.2mg	12%
Calcium	120mg	12%

Amount Per 100 g
Calories	82.85 Kcal (347 kJ)
Calories from fat	32.74 Kcal
		% Daily Value*
Total Fat	3.64g	23%
Cholesterol	18.95mg	26%
Sodium	333.08mg	56%
Potassium	116.92mg	10%
Total Carbs	7.18g	10%
Sugars	0.71g	11%
Dietary Fiber	0.51g	8%
Protein	5.22g	42%
Vitamin C	5.1mg	34%
Iron	0.6mg	12%
Calcium	29.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.5

Points
9

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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